Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

Enjoy a delicious and balanced meal featuring lean turkey and nutrient-dense quinoa nestled within a vibrant bell pepper. This dish is both hearty and flavorful, with aromatic garlic and onions enhanced by a rich tomato sauce and a sprinkle of feta cheese to add creaminess. Perfect for a well-rounded dinner that nourishes and satisfies.

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NUTRITION

390kcal
Protein
38.5g
Fat
16.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1/3 cup Cooked Quinoa (58g)

1 medium Bell Pepper (119g)

1/4 cup Tomato Sauce (62g)

1/4 cup chopped Onion (40g)

2 cloves Garlic

1 tsp Olive Oil (5g)

1 tbsp Feta Cheese (15g)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Prepare the quinoa if not already cooked according to package instructions.

  • 3

    Cut the top off the bell pepper and remove seeds and membranes. Set aside.

  • 4

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.

  • 5

    Add the ground turkey to the skillet. Cook until it’s browned and fully cooked, breaking it up as it cooks.

  • 6

    Stir in the cooked quinoa and tomato sauce, mixing thoroughly to combine all ingredients. Allow the mixture to heat through for a couple of minutes, and season with salt and pepper to taste.

  • 7

    Spoon the turkey and quinoa mixture into the hollowed-out bell pepper, packing it in generously.

  • 8

    Place the stuffed bell pepper in a baking dish and cover loosely with foil. Bake in the preheated oven for about 20 minutes.

  • 9

    After baking, remove the foil, sprinkle feta cheese on top, and return to the oven uncovered for an additional 5 minutes to slightly melt the feta.

  • 10

    Remove from the oven and let cool slightly before serving.

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

Enjoy a delicious and balanced meal featuring lean turkey and nutrient-dense quinoa nestled within a vibrant bell pepper. This dish is both hearty and flavorful, with aromatic garlic and onions enhanced by a rich tomato sauce and a sprinkle of feta cheese to add creaminess. Perfect for a well-rounded dinner that nourishes and satisfies.

NUTRITION

390kcal
Protein
38.5g
Fat
16.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1/3 cup Cooked Quinoa (58g)

1 medium Bell Pepper (119g)

1/4 cup Tomato Sauce (62g)

1/4 cup chopped Onion (40g)

2 cloves Garlic

1 tsp Olive Oil (5g)

1 tbsp Feta Cheese (15g)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Prepare the quinoa if not already cooked according to package instructions.

  • 3

    Cut the top off the bell pepper and remove seeds and membranes. Set aside.

  • 4

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.

  • 5

    Add the ground turkey to the skillet. Cook until it’s browned and fully cooked, breaking it up as it cooks.

  • 6

    Stir in the cooked quinoa and tomato sauce, mixing thoroughly to combine all ingredients. Allow the mixture to heat through for a couple of minutes, and season with salt and pepper to taste.

  • 7

    Spoon the turkey and quinoa mixture into the hollowed-out bell pepper, packing it in generously.

  • 8

    Place the stuffed bell pepper in a baking dish and cover loosely with foil. Bake in the preheated oven for about 20 minutes.

  • 9

    After baking, remove the foil, sprinkle feta cheese on top, and return to the oven uncovered for an additional 5 minutes to slightly melt the feta.

  • 10

    Remove from the oven and let cool slightly before serving.